Introduction

There’s nothing quite like a bowl of creamy potato soup to bring comfort to a chilly evening — and this Hearty Cheddar Garlic Herb Potato Soup is the ultimate version of that classic coziness. It’s thick, velvety, and loaded with rich flavor from cheddar cheese, fresh herbs, and roasted aromatics. Every spoonful feels like a warm, savory hug.

Yukon Gold potatoes form the creamy base, offering buttery depth without needing heavy thickeners. Sautéed onions and garlic infuse the soup with aromatic warmth, while a final swirl of cheddar cheese, cream, and herbs turns it into something luxurious enough for both a casual weeknight dinner or a special winter gathering.

Whether you’re serving it as a main course with crusty bread or as a comforting side alongside roasted meats, this soup brings restaurant-quality comfort to your kitchen. The best part? It all comes together in under an hour — with just one pot, a blender (or immersion blender), and a little patience.

Why You’ll Love This Recipe

Ultra creamy and flavorful: Thanks to Yukon Gold potatoes, milk, and sharp cheddar, every bite is perfectly rich and silky.
One-pot simplicity: Minimal cleanup without sacrificing depth of flavor.
Customizable texture: Blend it smooth or leave chunks for a hearty, rustic finish.
Loaded with herbs and garlic: Layers of fresh flavor that brighten the richness.
Perfect for make-ahead meals: Reheats beautifully for cozy leftovers.
Freezer-friendly base: You can freeze it before adding dairy for an easy meal later.

Ingredients Breakdown

Below is the full, exact ingredient list for the recipe (do not modify). This yields approximately 4–6 servings.

Potatoes

2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6–7 medium potatoes)

Fat

4 tablespoons unsalted butter
OR
3 tablespoons olive oil + 1 tablespoon butter

Aromatics

1 large yellow onion, finely chopped (about 1.5 cups)
5–6 cloves garlic, minced (about 2 tablespoons)

Flour

¼ cup all-purpose flour (helps thicken the soup)

Liquid Base

4 cups (32 fl oz / 950 ml) low-sodium chicken or vegetable broth
2 cups (16 fl oz / 475 ml) whole milk (or half-and-half for extra richness)
½ cup (4 fl oz / 120 ml) heavy cream (optional but recommended for ultimate creaminess)

Cheese

2 cups (about 8 oz / 225 g) sharp cheddar cheese, freshly shredded (avoid pre-shredded for better melting)

Herbs

1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Seasoning

1 teaspoon salt (or to taste)
½ teaspoon freshly ground black pepper (or to taste)
Pinch of cayenne pepper or smoked paprika (optional, for a hint of warmth)

Optional Garnishes

Cooked crumbled bacon
Extra shredded cheddar cheese
Sour cream or Greek yogurt
More fresh chives or parsley
Croutons

Tools & Equipment Needed

Large heavy-bottomed pot or Dutch oven
Wooden spoon or silicone spatula
Chef’s knife and cutting board
Measuring cups and spoons
Whisk
Immersion blender or standard blender
Ladle
Heatproof blender-safe towel (for venting steam if using a standard blender)

Hearty Cheddar Garlic Herb Potato Soup Recipe

Step-by-Step Instructions

1. Prepare the Potatoes

Peel the Yukon Gold potatoes and cut them into ½-inch cubes for even cooking. Rinse them under cold water to remove excess starch — this helps prevent the soup from turning gummy. Set aside in a bowl of cold water until ready to add to the pot.

2. Sauté the Aromatics

Place a large pot or Dutch oven over medium heat. Add butter (or olive oil + butter combination). Once hot and shimmering, add the finely chopped onion. Sauté for 5–7 minutes, stirring occasionally, until the onion turns translucent and tender but not browned.

3. Add the Garlic

Stir in the minced garlic and cook for 1–2 minutes, stirring constantly until fragrant. Avoid browning the garlic — it can turn bitter.

4. Create the Roux

Sprinkle the flour over the onions and garlic. Stir continuously for 1–2 minutes to cook out the raw flour taste. This step forms the roux that thickens the soup base later.

5. Introduce the Liquids

Slowly pour in the chicken or vegetable broth, whisking constantly to avoid lumps. Scrape the bottom of the pot to loosen any browned bits (fond), adding flavor to the soup. Once smooth, bring it to a gentle simmer.

6. Cook the Potatoes

Add the rinsed, drained potato cubes to the pot. Stir well to coat them in the flavorful broth mixture.
Bring to a gentle simmer, then reduce heat to medium-low, cover, and cook for 15–20 minutes or until the potatoes are very tender and easily pierced with a fork. Stir occasionally to prevent sticking.

7. Blend for Creaminess

Once the potatoes are tender, decide on your preferred texture:

Immersion Blender: Insert into the pot and pulse several times until ½–⅔ of the soup is blended, leaving small potato chunks for a hearty feel.
Standard Blender: Carefully ladle half of the soup (including liquid and solids) into a blender. Secure the lid, remove the center cap, and cover the opening with a towel to let steam escape. Blend until smooth, then return the blended portion to the pot. Never fill a blender more than halfway when blending hot liquids.

8. Incorporate Dairy and Herbs

Reduce heat to low. Slowly pour in the whole milk (or half-and-half) and heavy cream (if using), stirring constantly.
Add fresh parsley, chives, and thyme. Stir well and let the soup gently heat through for 5 minutes. Avoid boiling once dairy is added to prevent curdling.

9. Melt the Cheese

Remove the pot from the heat. Gradually stir in the shredded cheddar cheese, one handful at a time, ensuring each addition melts completely before adding the next. Adding cheese off the heat keeps it smooth and prevents a grainy texture.

10. Season to Taste

Taste the soup and adjust seasoning. Add salt, black pepper, and optionally a pinch of cayenne or smoked paprika for subtle warmth.

11. Serve and Garnish

Ladle the soup into bowls and finish with your favorite toppings:

Crumbled bacon for crunch and saltiness
A dollop of sour cream or Greek yogurt for tang
Extra cheddar and herbs for color and richness
Croutons for added texture

Serve immediately while hot.

Tips & Variations

Cheese quality matters: Always shred cheese from a block for a smooth melt. Pre-shredded cheeses contain anti-caking agents that affect texture.
Avoid curdling: Do not boil the soup once dairy is added. Gentle heat keeps it creamy.
Texture control: For a thicker soup, blend more; for a chunkier texture, blend less.
Make it vegetarian: Use vegetable broth instead of chicken broth.
Make it lighter: Substitute whole milk with 2% milk and omit cream for a less rich version.
Add-ins: Stir in cooked corn, crispy bacon bits, or chopped spinach for a flavorful twist.

Flavor Profile & Pairings

This soup is savory, creamy, and deeply aromatic. The buttery Yukon Gold potatoes deliver a smooth, earthy base; cheddar adds tang and salt; garlic and herbs brighten the richness. It’s both hearty and refreshing.

Best side dishes:

Warm crusty bread or garlic toast
Simple green salad with vinaigrette
Roasted carrots or Brussels sprouts
Buttery biscuits

Nutritional Overview

Approximate per serving (based on 6 servings):

Calories: 450–550
Protein: 14–18 g
Carbohydrates: 35–40 g
Fat: 30–35 g
Fiber: 3–4 g
Sugar: 6–8 g
Sodium: 650–800 mg

This soup is rich in calcium and potassium from potatoes and dairy but higher in fat due to butter and cheese. It can be modified for lighter diets by reducing cream and cheese amounts (optional).

Make-Ahead & Storage Tips

Make ahead: The soup base (without dairy or cheese) can be made a day in advance. Add milk, cream, and cheese when reheating for the freshest texture.
Refrigeration: Store cooled soup in an airtight container for up to 4 days.
Reheating: Warm gently on the stove over low heat, adding a splash of milk if needed. Avoid boiling.
Freezing: For best results, freeze before adding dairy. Reheat and finish with milk, cream, and cheese once thawed.

Cooking Timeline (At a Glance)

Step	Task	Time
1	Prep potatoes & aromatics	10 min
2	Sauté onions & garlic	7–8 min
3	Make roux & add broth	3–4 min
4	Simmer potatoes	15–20 min
5	Blend partially	5 min
6	Add dairy, herbs, cheese, season	7 min
7	Serve & garnish	2 min
Total		45–50 min

Serving Suggestions

Serve this soup steaming hot in deep bowls with a sprinkle of cheddar, fresh herbs, and crispy bacon bits. Pair it with crusty artisan bread for dipping — the way the bread soaks up the creamy broth is irresistible. For presentation, drizzle a touch of cream or olive oil on top and scatter a few croutons for crunch.

Recipe Variations

Broccoli Cheddar Herb Soup – Replace half of the potatoes with chopped broccoli for a vegetable-forward twist while keeping the same cheesy base.
Loaded Baked Potato Soup – Stir in cooked bacon and top with sour cream, green onions, and extra cheddar.
Spicy Cheddar Potato Soup – Add diced jalapeños or a pinch of cayenne for a gentle kick.
Roasted Garlic & Cheddar Soup – Roast the garlic before adding for a sweeter, mellow flavor profile.

Ingredient Spotlight

Yukon Gold Potatoes

Yukon Golds are naturally creamy with a buttery flavor, making them ideal for soups and purees. Their medium starch content gives structure without gumminess.

How to choose: Look for smooth, firm skins without soft spots.
Storage: Keep in a cool, dark, well-ventilated place. Avoid refrigeration, which can alter flavor.

Sharp Cheddar Cheese

Aged cheddar brings tang and complexity that balances the soup’s creaminess.

How to select: Choose high-quality aged cheddar for the best melt and flavor.
Storage: Wrap tightly and refrigerate; grate just before using for peak freshness.

Pro Cooking Tips

Build layers of flavor: Take time to sauté the onions fully before adding garlic and flour.
Whisk constantly: When adding broth to the roux, steady whisking prevents lumps and ensures a velvety base.
Use residual heat: Melt the cheese off the heat to prevent splitting.
Fresh herbs last: Stir herbs near the end to preserve their bright, fresh flavor.
Texture control: For a rustic texture, mash some potatoes with a spoon instead of blending.

Storage & Freezing Guide

Component	Storage	Freezing	Reheating
Complete soup (with dairy)	Up to 4 days, refrigerated	Not recommended (may separate)	Gentle stovetop, add milk if thick
Soup base (without dairy/cheese)	Up to 3 days, refrigerated	Up to 2 months	Reheat and add dairy fresh
Garnishes	Store separately	Avoid freezing	Add fresh before serving

Nutrition Table (Per Serving)

Nutrient	Amount
Calories	450–550 kcal
Protein	15 g
Carbs	38 g
Fat	34 g
Fiber	3 g
Sugar	7 g
Sodium	700 mg
Calcium	25% DV

Dietary Notes: Vegetarian-friendly (if using vegetable broth), nut-free, and gluten-containing due to flour.

Expanded Conclusion

This Hearty Cheddar Garlic Herb Potato Soup embodies everything we love about comfort food — simple ingredients, deep flavors, and soul-warming creaminess. The combination of buttery potatoes, fragrant garlic, and sharp cheddar delivers a flavor balance that’s indulgent yet approachable.

It’s the perfect meal to gather around on cold nights, whether you’re feeding family or enjoying a quiet evening in. Pair it with a slice of crusty bread and watch it disappear quickly.

If you’re looking for a soup that’s hearty enough to be a main course and elegant enough to impress, this recipe delivers every time. Bookmark it for your winter rotation — and don’t forget to double the batch if you want leftovers (trust me, you’ll want them).